Another recipe from Everyday Food. I have to say that I’m not wild about this recipe, but my husband loved it, so I thought I’d pass it on. I used bagged baby spinach and found the olives in bulk at Rosauers (my wonderful husband actually picked them up on his way home from work – what a life saver!). I’d suggest chopping the spinach a little more finely – my ‘coarsely chopped’ leaves didn’t toss so well with the rice. And while I wasn’t wild about the flavors, I will make it again, and it did look good.

In a medium saucepan, bring 1 3/4 cups water to a boil. Add rice, season with salt, and return to a boil. Reduce to a simmer, cover, and cook just until tender, 16 to 18 minutes. Remove pan from heat; add spinach, cover, and let stand, without stirring, for 5 minutes. Using a fork, fluff rice and mix in spinach.

While rice is cooking, heat oil in a large skillet over medium-high. Season chicken with salt and pepper. Cook in two batches, until browned outside and opaque throughout, 1 to 2 minutes per side. Transfer to a plate (reserve skillet); cover with aluminum foil to keep warm.Add wine, olives, and raisins to skillet. Cook over medium-high until wine is almost evaporated, 1 to 2 minutes. Add cup 1/2 water; cook until sauce is reduced by half, 2 to 3 minutes. Serve chicken over spinach rice, and top with sauce.